25-Min Spiced Beef Tangia
Moroccan-style beef stew with warm spices, preserved lemon, and olives. One-pot, weeknight-friendly version of the classic North African braise.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
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Ingredients
- 1.5 lb beef chuck or sirloin, cut into 1-inch cubes
- 1 large yellow onion, diced
- 1 tbsp ginger, minced
- 1.5 tsp paprika, cinnamon, cumin (or ras el hanout blend)
- ½ piece preserved lemon, chopped (or 1 lemon, juiced + zest)
- ¾ cup green olives, pitted
- 1 cup beef broth
Instructions
- 1
Heat oil in a large pot or Dutch oven over medium-high until shimmering, ~90 seconds.
- 2
Brown beef in batches without stirring for 2 min per side. Don't crowd the pan.
- 3
Remove beef. Add onion and ginger, stir for 2 min until fragrant and softened.
- 4
Stir in paprika, cinnamon, and cumin. Cook 30 seconds until spices bloom.
- 5
Return beef to pot. Add broth, preserved lemon, and olives. Simmer for 12 min.
- 6
Taste and season with salt and pepper. Serve hot in bowls or over couscous.
Tools you’ll need
- large pot or Dutch oven (5–6 quart)
- cutting board
- chef's knife
- wooden spoon
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